Cinnamon Free Tomato Sauce (Marinara)
A great marinara is one of those foundational recipes that makes everything else in the kitchen click into place. This version keeps things beautifully simple — San Marzano tomatoes crushed by hand, golden-toasted garlic, a whisper of red pepper flakes, and fresh basil stirred in at the end for brightness. What you won't find here is any warming spice that could sneak in and complicate the flavor, making it a genuinely safe choice for anyone who needs to avoid cinnamon in their food. That matters more than you might think, since some jarred sauces and even certain canned tomato blends include unexpected spice additions. Here, every ingredient is visible and intentional. The slow simmer deepens the color to a rich brick-red and mellows the natural sharpness of the tomatoes, while a finishing drizzle of olive oil pulls the whole sauce together with a silky, restaurant-quality feel. Spoon it over pasta, use it as a pizza base, or keep a batch in the fridge all week — it's the kind of sauce that earns a permanent spot in your rotation.
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 1 can (28 oz) whole peeled san marzano tomatoes
- ½ tsp kosher salt, plus more to taste
- ½ tsp granulated sugar (optional)
- 6 fresh basil leaves, torn
For finishing
- 1 tbsp extra-virgin olive oil, for finishing
Instructions
- 1
Pour the tomatoes and their juices into a large bowl and crush them by hand until broken into rough, uneven pieces — some chunks are fine.
- 2
Heat 3 tbsp olive oil in a large saucepan over medium-low heat. Add the sliced garlic and red pepper flakes and cook, stirring occasionally, until the garlic is pale golden and fragrant, about 3–4 minutes. Watch closely, as the garlic can brown quickly.
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